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Hostess Cupcake Copycat ! Gluten Free Cupcakes with filling for Halloween ! Spiderwebs ! Fun to make…fun to eat ! SUBSCRIBE https://www.youtube.com/channel/UCOdz68Oz4mbSfpRX-EjS5Pg?sub_confirmation=1
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CHOCOLATE CUPCAKE RECIPE: Makes: 12 cupcakes
INGREDIENTS:
½ cup white rice flour (2.4 oz.)
¼ cup potato starch (1.3 oz.)
¼ cup tapioca flour (1.0 oz.)
½ cup cocoa powder (1.4 oz.)
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup sugar
1 egg
1 cup water
¼ cup vegetable oil
1 tsp. vanilla
GETTING READY:
1. Put paper liners into your cupcake tray
2. Preheat oven to 325 degrees
DIRECTIONS:
1. In medium mixing bowl, stir or whisk together the white rice flour, potato starch, tapioca flour, cocoa powder, baking powder, baking soda, and salt.
2. Add in the sugar and stir together.
3. Now add in the egg, water, oil, and vanilla
4. Beat on low speed until combined. Then beat on medium speed for 2 or 3 minutes.
5. Batter will be thin…don’t worry! You can pour your batter into a tall measuring cup for easy pouring, but not necessary.
6. Fill cupcake liners 2/3 full and place into oven immediately (I use a ¼ cup measuring cup to scoop it into the liners and this works out perfectly to 12 cupcakes).
7. Bake for about 17-20 minutes or just until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove cupcakes carefully…they will be hot and soft. Let cool completely before frosting.
Tip: These cupcakes work best with piped on frosting. If you are spreading on frosting then make sure the frosting is soft.
SPOOKY SPIDERWEB CUPCAKES
INGREDIENTS:
12 gluten free chocolate cupcakes
Filling:
6 Tbsp. unsalted butter, softened
1 cup powdered sugar
¾ tsp. vanilla
1 ¼ cup marshmallow fluff
Chocolate Glaze:
6 Tbsp. unsalted butter, softened
1 ½ cup semi-sweet chocolate chips
2 Tbsp. light corn syrup
½ tsp. vanilla
White Spiderweb Icing:
1 cup powdered sugar
¼ cup unsalted butter, softened
1 Tbsp. whole milk
Splash of vanilla
GETTING READY:
1. Bake and cool cupcakes (use my recipe below, or any gluten free boxed mix)
2. Set butter out to soften
3. Clear a place in the refrigerator for a cookie sheet full of cupcakes
DIRECTIONS:
Prepare Filling:
1. In medium mixing bowl, add butter, and powdered sugar. Mix until creamy.
2. Add vanilla and marshmallow fluff. Mix until creamy.
3. Prepare pastry bag with Bismarck tip and fill
4. Wrap end shut and place in refrigerator for 10-15 minutes to firm up slightly
Fill Cupcakes:
1. Line cookie sheet with paper towels for easy clean-up
2. Set out all cupcakes on cookie sheet
3. Hold filling bag vertically and gently press tip into cupcake. Start to slowly fill cupcake. You will feel cupcake getting full and may see top of cupcake rise. Be careful not to overfill and crack the cupcake top. If it cracks, you have my permission to eat the cupcake
4. Slowly remove pastry bag as you continue to fill, and pat down any loose crumbs
5. Fill all cupcakes and set cookie sheet in refrigerator
Chocolate Glaze:
1. In microwave-safe bowl, combine chocolate chips, unsalted butter, and corn syrup.
2. Melt chocolate in microwave oven, a little bit at a time, until chocolate is smooth and glossy. Be careful not to burn the chocolate. Stir frequently to check if it is melted.
3. When chocolate is melted, stir in vanilla
Dipping the Cupcakes:
1. Dip cupcake top into glaze and rotate to fully cover cupcake top. Set on cookie sheet.
2. Dip all cupcakes and set tray into refrigerator to cool.
Spiderweb Icing:
1. In medium bowl, combine powdered sugar, butter, and milk
2. Mix until smooth
3. Prepare pastry bag with a #3 piping tip. Fill.
Decorate!:
1. When chocolate glaze has hardened to the point that you could give it a gently touch, you can start your spiderwebs.
2. With your spiderweb icing, draw 3 circles on your cupcake, like a target
3. Take a toothpick or similar item and drag through the circles from the center of the cupcake to the outer edge.
4. Repeat this 8 times, evenly spaces around the cupcake
5. Place a safe, gluten-free decoration on the cupcake to finish
ENJOY! THANKS FOR WATCHING!
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